Fangting Ying, A

Hausenloy, DJ

Koh, W-P

Talaei, M

English

Queen Mary Research Online

CO R R E C T I O N Open Access© The Author(s) 2024. Open Access  This article is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License, which permits any non-commercial use, sharing, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if you modified the licensed material. You do not have permission under this licence to share adapted material derived from this article or parts of it. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by-nc-nd/4.0/.Fangting Ying et al. Nutrition Journal          (2024) 23:109 https://doi.org/10.1186/s12937-024-01014-3 The affiliations above were corrected and the original article has been updated.References1. Ying AF, Talaei M, Hausenloy DJ, et al. Consumption of different types of meat and the risk of chronic limb-threatening ischemia: the Singa-pore Chinese Health Study. Nutr J. 2024;23:103. https://doi.org/10.1186/s12937-024-00991-9.Publisher’s noteSpringer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.Correction: Nutr J 23, 103 (2024)https://doi.org/10.1186/s12937-024-00991-9 Following publication of the original article [1], the author reported that affiliation of Dr. Ying was incorrectly replaced with the affiliation of Dr. Hausenloy. Dr. Yings’ affiliation should be updated from “The Hatter Cardio-vascular Institute, University College London, London, United Kingdom”.To “Cardiovascular and Metabolic Disorders Program, Duke-National University of Singapore Medical School, Singapore, Singapore”.Nutrition JournalThe online version of the original article can be found at https://doi.org/10.1186/s12937-024-00991-9.*Correspondence:Woon-Puay Kohkohwp@nus.edu.sg1Cardiovascular and Metabolic Disorders Program, Duke-National University of Singapore Medical School, Singapore, Singapore2Centre for Preventive Neurology, Wolfson Institute of Population Health, Queen Mary University of London, London, UK3The Hatter Cardiovascular Institute, University College London, London, UK4National Heart Research Institute Singapore, National Heart Centre, Singapore, Singapore5Healthy Longevity Translational Research Programme, Yong Loo Lin School of Medicine, National University of Singapore, 5 Science Drive 2, Singapore 117545, Singapore6Singapore Institute for Clinical Sciences, Agency for Science Technology and Research (A*STAR), Singapore, SingaporeCorrection: Consumption of different types of meat and the risk of chronic limb-threatening ischemia: the Singapore Chinese Health StudyAriel Fangting Ying1, Mohammad Talaei2, Derek John Hausenloy3,4 and Woon-Puay Koh5,6*

Correction: Consumption of different types of meat and the risk of chronic limb-threatening ischemia: the Singapore Chinese Health Study.

https://qmro.qmul.ac.uk/xmlui/bitstream/handle/123456789/99911/s12937-024-01014-3%20%281%29.pdf?sequence=5&isAllowed=y

Correction: Consumption of different types of meat and the risk of chronic limb-threatening ischemia: the Singapore Chinese Health Study.

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